When a severe case of artistic differences saw pastry chef Christy Tania exit Pascoe Vale's Augustus Gloop Gelatery in January, she wasn't sure what to do.

The MasterChef regular and ex-Om Nom Nom maestro eventually decided to open her own shop in Windsor. "One door was slammed shut in my face so this is a new beginning," she says. "For the first time, it's 100 per cent mine – this is my dream."

There's no shortage of places in Chapel Street to get brain freeze but Glace is different, says Tania. For one, it looks like a yellow submarine, complete with portholes and a fitout that required a few trips to the car wreckers.

"But more importantly, we're going back to the glory days of ice-cream with our techniques – making an anglaise and churning it – then reinventing the way people eat and enjoy it."

That means frozen s'mores on sticks blow-torched to order, layered ice-cream push-pops, crazy flavours such as coffee caramel with cinnamon and orange, plus frozen eclairs and macarons.

Tania has a secret project, too. "I'm bringing back the humble butterscotch," she says. "I want to make it the next salted caramel."

Glace starts scooping on August 24.

Open daily 7.30am for coffee; full menu from 10am.

1A Peel Street, Windsor, glacefrozen.com